CN113475673A - Preparation method of fermented rice flour - Google Patents
Preparation method of fermented rice flour Download PDFInfo
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- CN113475673A CN113475673A CN202110776718.XA CN202110776718A CN113475673A CN 113475673 A CN113475673 A CN 113475673A CN 202110776718 A CN202110776718 A CN 202110776718A CN 113475673 A CN113475673 A CN 113475673A
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- rice
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- fermentation
- broken
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 111
- 235000009566 rice Nutrition 0.000 title claims abstract description 111
- 235000013312 flour Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title description 80
- 238000002791 soaking Methods 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 238000000926 separation method Methods 0.000 claims abstract description 23
- 239000007787 solid Substances 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000003513 alkali Substances 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 16
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims abstract 31
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 34
- 230000001580 bacterial effect Effects 0.000 claims description 22
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 17
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 16
- 238000005406 washing Methods 0.000 claims description 8
- 244000105624 Arachis hypogaea Species 0.000 claims description 6
- 235000020232 peanut Nutrition 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 238000007602 hot air drying Methods 0.000 claims description 2
- 240000002470 Amphicarpaea bracteata Species 0.000 abstract description 2
- 235000000073 Amphicarpaea bracteata Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 1
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 5
- 240000002582 Oryza sativa Indica Group Species 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- 239000011363 dried mixture Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012864 cross contamination Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of fermented rice flour, which is prepared by taking broken rice screened in the rice processing process as a raw material, cleaning the broken rice with sodium bicarbonate water, soaking the cleaned broken rice with an edible alkali solution and a tea polyphenol solution in sequence, taking out the broken rice after soaking, draining, and drying with hot air; mixing the dried broken rice, the ground peanut and the sesame powder, adding the fungus powder and water for fermentation, and performing solid-liquid separation to obtain a solid matter and a fermentation liquid; mixing the solid with early long-shaped rice, adding fermentation liquor and water, soaking for secondary fermentation, performing solid-liquid separation after fermentation, drying the solid after solid-liquid separation, crushing, and grinding to obtain fermented rice flour. The rice flour obtained by the method provided by the invention is excellent in edible quality, rich in nutrition and unique in taste.
Description
Technical Field
The invention relates to the technical field of grain processing, in particular to a preparation method of fermented rice flour.
Background
The rice is one of staple food of residents in China, and the rice processing is a process of removing impurities, shelling and refining raw grain rice. The prior rice processing technology mainly comprises the steps of impurity removal, drying, rice hulling, rice husking, polishing, color selection and the like.
In the prior art, the mechanized integration level of rice processing is higher, accomplish once in succession from corn to rice finished product, nevertheless former grain corn is mixing appearing easily in the in-process of processing, cross contamination, impurity is many, moisture content is high and uneven scheduling problem, and the cost of rice processing enterprise also can be increased to the mechanized processing of serialization, simultaneously prosperous a certain amount of broken rice, if these broken rice can carry out secondary operation and improve the rate of utilization, will effectively reduce the manufacturing cost of relevant enterprise, improve the product added value, and reduce the wasting of resources.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a preparation method of fermented rice flour, which is characterized in that broken rice screened in the rice processing process is used as a raw material, and the broken rice is processed into fermented rice flour and used as a rice product raw material, so that the defects in the technical background can be overcome.
The technical problem solved by the invention is realized by adopting the following technical scheme:
a preparation method of fermented rice flour specifically comprises the following operation steps:
s1, selecting broken rice screened in the rice processing process as a raw material, adding the broken rice into clear water at the temperature of 20-25 ℃, adding sodium bicarbonate accounting for 0.3-0.5% of the mass of the clear water together for cleaning, and elutriating after the cleaning;
s2, soaking the washed broken rice in an edible alkali solution for 10-15 min, washing the surface of the broken rice with clear water after soaking, then soaking the broken rice in a tea polyphenol solution for 10-15 min, taking out the rice after soaking, draining the rice, and drying the rice with hot air;
s3, mixing the dried broken rice, crushed peanut and sesame powder, wherein the addition amount of the crushed peanut is 3-5% of the mass of the broken rice, the addition amount of the sesame powder is 1-3% of the mass of the broken rice, adding the mixture powder into a container, adding the bacterial powder and a proper amount of water together for fermentation, wherein the fermentation temperature is 30-50 ℃, the fermentation time is 8-10 hours, and then carrying out solid-liquid separation to obtain a solid matter and a fermentation liquid;
s4, taking out the solid after solid-liquid separation, mixing the solid with early long-shaped rice according to the mass ratio of 1:1, adding the fermentation liquor obtained in the step 3 and a proper amount of water after mixing, controlling the solid-liquid ratio to be 1: 1.2-1: 1.3, and soaking for 8-12 hours;
s5, performing solid-liquid separation on the mixture soaked in the step S4, drying the solid matters after the solid-liquid separation, crushing and grinding to obtain the fermented rice flour.
Further, the milled rice as the raw material is preferably early long rice, late long rice or medium rice.
Further, in the step S2, when the edible alkali solution is used for soaking treatment, the edible alkali solution is an edible alkali solution with a solution mass percentage of 3-5%, and the temperature of the edible alkali solution is kept at 35-45 ℃ when the edible alkali solution is soaked.
In a further limitation, when the tea polyphenol solution is used for soaking treatment in step S2, the tea polyphenol solution is a tea polyphenol solution with a solution mass fraction of 0.3-0.5%.
In the step S3, the bacterial powder is a combined bacterial powder of lactobacillus fermentum, lactobacillus plantarum and yeast, and the total bacterial count of the bacterial powder is 10 to 108 cfu/g.
In the step S5, a hot air drying method is used for drying, the drying temperature is 40-60 ℃, and the fermented rice flour is obtained when the moisture of the mixture is lower than 12%.
Has the advantages that: the preparation method of the fermented rice flour can be used for carrying out secondary recycling on broken rice grains in the rice fine processing process, the prepared rice flour has good fragrance and unique taste, is rich in nutrition, can preserve nutrient substances in the surface layer of the rice grains to the maximum extent, and can be used for preparing secondary rice processing products such as infant supplementary food, steamed sponge cakes or rice flour and the like.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The first embodiment is as follows:
in this example, the processing steps of the fermented rice flour are as follows:
firstly, preparing a baking soda solution, adding baking soda accounting for 0.3 percent of the clear water by mass into the clear water to prepare the baking soda solution, keeping the baking soda solution at 20 ℃, selecting broken rice screened in the early indica rice processing process as a raw material, adding the broken rice into the baking soda solution, rinsing and washing; soaking the washed broken rice in edible alkali solution with the temperature of 35 ℃ and the solution mass fraction of 3%, washing the surface of the washed broken rice with clear water after soaking for 10min, then soaking the broken rice in tea polyphenol solution with the solution mass fraction of 0.3% for 10min, taking out the broken rice after soaking, draining, and then drying with hot air at 40 ℃.
Mixing the dried broken rice with 3% of ground peanut powder and 1% of sesame powder, adding the mixture powder into a container, adding bacterial powder and a proper amount of water, fermenting, wherein the bacterial powder is 1:1:1 combined bacterial powder of lactobacillus fermentum, lactobacillus plantarum and saccharomycetes, the total bacterial count is 10-30 cfu/g, the fermentation temperature is controlled at 30 ℃, the fermentation time is 10 hours, and then carrying out solid-liquid separation to obtain a solid matter and fermentation liquor; taking out the solid after solid-liquid separation, mixing the solid with early long-shaped rice according to the mass ratio of 1:1, adding the fermentation liquor and a proper amount of water after mixing, adjusting the solid-liquid ratio to be 1:1.2, and soaking for 8 hours;
and (3) performing solid-liquid separation on the soaked mixture, drying the solid matters subjected to solid-liquid separation by using hot air at 45 ℃ until the water content of the mixture is 11.8%, crushing and grinding the dried mixture to obtain the fermented rice flour.
Example two:
in this example, the processing steps of the fermented rice flour are as follows:
firstly, preparing a baking soda solution, adding baking soda accounting for 0.5 percent of the clear water by mass into the clear water to prepare the baking soda solution, keeping the baking soda solution at 25 ℃, selecting broken rice screened in the early indica rice processing process as a raw material, adding the broken rice into the baking soda solution, rinsing and washing; soaking the washed broken rice in edible alkali solution with the temperature of 45 ℃ and the mass fraction of the solution of 5%, washing the surface of the washed broken rice with clear water after soaking for 15min, then soaking the broken rice in tea polyphenol solution with the mass fraction of 0.5% for 15min, taking out the broken rice after soaking, draining, and then drying with hot air at the temperature of 60 ℃.
Mixing the dried broken rice with 3% of crushed peanut and 1% of sesame powder, adding the mixture powder into a container, adding bacterial powder and a proper amount of water, fermenting, wherein the bacterial powder is 3:1:2 combined bacterial powder of lactobacillus fermentum, lactobacillus plantarum and saccharomycetes, the total bacterial count is 80-90 cfu/g, the fermentation temperature is controlled at 50 ℃, the fermentation time is 8 hours, and then carrying out solid-liquid separation to obtain a solid matter and fermentation liquor; taking out the solid after solid-liquid separation, mixing the solid with early long-shaped rice according to the mass ratio of 1:1, adding the fermentation liquor and a proper amount of water after mixing, adjusting the solid-liquid ratio to be 1:1.3, and soaking for 12 hours;
and (3) performing solid-liquid separation on the soaked mixture, drying the solid matters subjected to solid-liquid separation by using hot air at the temperature of 60 ℃ until the water content of the mixture is 11.5%, crushing and grinding the dried mixture to obtain the fermented rice flour.
Example three:
in this example, the processing steps of the fermented rice flour are as follows:
firstly, preparing a baking soda solution, adding baking soda accounting for 0.4 percent of the clear water by mass into the clear water to prepare the baking soda solution, keeping the baking soda solution at 22 ℃, selecting broken rice screened in the early indica rice processing process as a raw material, adding the broken rice into the baking soda solution, rinsing and washing; soaking the washed broken rice in edible alkali solution with the temperature of 40 ℃ and the mass fraction of the solution of 2%, washing the surface of the washed broken rice with clear water after soaking for 12min, then soaking the washed broken rice in tea polyphenol solution with the mass fraction of 0.4% for 12min, taking out the broken rice after soaking, draining, and then drying the broken rice with hot air at 50 ℃.
Mixing the dried broken rice with crushed peanuts accounting for 4% of the mass of the broken rice and sesame powder accounting for 2% of the mass of the broken rice, adding the mixture powder into a container, adding bacterial powder and a proper amount of water into the container for fermentation, wherein the bacterial powder is 8:3:5 combined bacterial powder of lactobacillus fermentum, lactobacillus plantarum and saccharomycetes, the total bacterial count is 50-60 cfu/g, the fermentation temperature is controlled to be 40 ℃, the fermentation time is 9 hours, and then carrying out solid-liquid separation to obtain a solid matter and fermentation liquor; taking out the solid after solid-liquid separation, mixing the solid with early long-shaped rice according to the mass ratio of 1:1, adding the fermentation liquor and a proper amount of water after mixing, adjusting the solid-liquid ratio to be 1:1.2, and soaking for 10 hours;
and (3) performing solid-liquid separation on the soaked mixture, drying the solid matters subjected to solid-liquid separation by using hot air at 50 ℃, completing the drying when the water content of the mixture is 11.2%, crushing and grinding the dried mixture to obtain the fermented rice flour.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. A preparation method of fermented rice flour is characterized by comprising the following operation steps:
s1, selecting broken rice screened in the rice processing process as a raw material, adding the broken rice into clear water at the temperature of 20-25 ℃, adding sodium bicarbonate accounting for 0.3-0.5% of the mass of the clear water together for cleaning, and elutriating after the cleaning;
s2, soaking the washed broken rice in an edible alkali solution for 10-15 min, washing the surface of the broken rice with clear water after soaking, then soaking the broken rice in a tea polyphenol solution for 10-15 min, taking out the broken rice after soaking, draining, and drying with hot air;
s3, mixing the dried broken rice, crushed peanut and sesame powder, wherein the addition amount of the crushed peanut is 3-5% of the mass of the broken rice, the addition amount of the sesame powder is 1-3% of the mass of the broken rice, adding the mixture powder into a container, adding the bacterial powder and a proper amount of water together for fermentation, wherein the fermentation temperature is 30-50 ℃, the fermentation time is 8-10 hours, and then carrying out solid-liquid separation to obtain a solid matter and a fermentation liquid;
s4, taking out the solid after solid-liquid separation, mixing the solid with early long-shaped rice according to the mass ratio of 1:1, adding the fermentation liquor obtained in the step 3 and a proper amount of water after mixing, controlling the solid-liquid ratio to be 1: 1.2-1: 1.3, and soaking for 8-12 hours;
s5, performing solid-liquid separation on the mixture soaked in the step S4, drying the solid matters after the solid-liquid separation, crushing and grinding to obtain the fermented rice flour.
2. The method of producing fermented rice flour according to claim 1, wherein the milled rice as a raw material is early indica, late indica or medium rice.
3. The method for preparing fermented rice flour according to claim 1, wherein when the edible alkali solution is used for soaking treatment in step S2, the edible alkali solution is an edible alkali solution with a solution mass percentage of 3-5%, and the temperature of the edible alkali solution is kept at 35-45 ℃ when the edible alkali solution is used for soaking.
4. The method for preparing fermented rice flour as claimed in claim 1, wherein the tea polyphenol solution is a tea polyphenol solution with a solution mass fraction of 0.3-0.5% when the tea polyphenol solution is used for soaking in step S2.
5. The method for preparing fermented rice flour according to claim 1, wherein in the step S3, the bacterial powder is a combined bacterial powder of lactobacillus fermentum, lactobacillus plantarum and yeast, and the total bacterial count of the bacterial powder is 10-108 cfu/g.
6. The preparation method of fermented rice flour according to claim 1, wherein in the step S5, the mixture is dried by a hot air drying method at a temperature of 40-60 ℃ until the water content of the mixture is lower than 12%, so as to obtain the fermented rice flour.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110776718.XA CN113475673A (en) | 2021-07-09 | 2021-07-09 | Preparation method of fermented rice flour |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110776718.XA CN113475673A (en) | 2021-07-09 | 2021-07-09 | Preparation method of fermented rice flour |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649535A (en) * | 2023-06-07 | 2023-08-29 | 安徽蒸小皖餐饮股份有限公司 | Processing method with high retention rate of highland barley active components |
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2021
- 2021-07-09 CN CN202110776718.XA patent/CN113475673A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649535A (en) * | 2023-06-07 | 2023-08-29 | 安徽蒸小皖餐饮股份有限公司 | Processing method with high retention rate of highland barley active components |
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